Amaretto Bread Pudding with Spiced Rum Sauce

I decided to try this dish after one of my favorite local writers described a delicious version she’d had at the Boat Street Kitchen in Seattle. While Boat Street doesn’t publish their recipe, Epicurious’ version came pretty close and when our book group gathered to enjoy it, there were smiles all around!

Amaretto Bread Pudding with Spice Rum Sauce

  • Servings: Twelve
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Pudding
8 large eggs (440 g)
3-1/2 cups (854 g) whole milk
2 cups (400 g) sugar
1-1/2 cups (345 g) whipping cream
1 tsp. (5 ml) vanilla extract
(1) 1-pound (453 g) loaf challah
1/4 cup (59 ml) Amaretto
1/2 cup (43 g) sliced almonds

Butter 13x9x2-inch glass baking dish. Whisk eggs in large bowl to blend. Add milk, sugar, cream and vanilla; whisk to blend well. Stir in bread and raisins. Pour mixture into prepared baking dish. Cover and refrigerate two hours.

Preheat oven to 350°F. Place baking dish on a baking sheet and bake pudding uncovered until puffed and golden, about 1 hour 20 minutes. Cool slightly (pudding will fall). Serve warm with Spiced Rum Sauce and top with a dollop of whipped cream.

Spiced Rum Sauce
Makes 1-1/2 cups (355 ml)

1 cup (213 g) packed golden brown sugar
1/2 cup (1 stick) (113 g) unsalted butter
1/2 cup (118 ml) heavy whipping cream
2 T (30 ml) spiced rum or dark rum
3/4 tsp. (2 g) ground cinnamon

Stir brown sugar and butter in heavy medium saucepan over medium heat until melted and smooth, about two minutes. Add cream, rum and cinnamon and bring to a simmer. Simmer until sauce thickens and is reduced to 1-1/2 cups (355 ml), about five minutes. Serve warm. (Can be prepared two days ahead). Cover and refrigerate. Bring to simmer before serving.

Whipped Cream
Makes 1-1/2 cups

1 cup (236 ml) heavy whipping cream
2 T (14 g) powdered sugar

Place whipping cream in a mixing bowl and mix until soft peaks form. Add sugar and gradually beat until a little stiffer but not too stiff.

Adapted from Epicurious

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